4.0 Article Data Paper

Volatiles Emitted by Three Genovese Basil Cultivars in Different Growing Systems and Successive Harvests

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

An appraisal of critical factors configuring the composition of basil in minerals, bioactive secondary metabolites, micronutrients and volatile aromatic compounds

Michele Ciriello et al.

Summary: Combining health-promoting nutrition with gastronomic novelty is a major trend currently driving the agri-food sector. Basil (Ocimum basilicum L.) is a genetically diverse aromatic vegetable crop that combines rich phytochemical composition and enticing sensory profile. This review examines how genetic variation underlies the phytochemical composition, nutrient composition, and volatile aromatic compounds of basil. It discusses the importance of genotype selection and preharvest applications in improving basil quality and nutrient value. The use of biostimulants can also enhance basil production, especially under growth-limiting conditions.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

Article Food Science & Technology

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

Michele Ciriello et al.

Summary: The study evaluated the impact of cuts on the quantitative and qualitative properties of three Genovese basil cultivars, showing that the second harvest can increase fresh biomass and total phenolic acid content. However, the responses of different cultivars to successive cuts vary, requiring consideration in the standardization of industrial pesto sauce.
Article Plant Sciences

Morpho-Physiological Responses and Secondary Metabolites Modulation by Preharvest Factors of Three Hydroponically Grown Genovese Basil Cultivars

Michele Ciriello et al.

Summary: The study evaluated the productive, qualitative, and physiological performance of three Genovese basil cultivars under different densities and successive harvests. Results showed that appropriate density and successive harvests could increase yield, total phenolic acids, and the accumulation of specific metabolites.

FRONTIERS IN PLANT SCIENCE (2021)

Review Food Science & Technology

Chemical components and pharmacological benefits of Basil (Ocimum Basilicum): a review

Mohamad Hesam Shahrajabian et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)

Article Biochemistry & Molecular Biology

Hydroponically Grown Sanguisorba minor Scop.: Effects of Cut and Storage on Fresh-Cut Produce

Costanza Ceccanti et al.

ANTIOXIDANTS (2019)

Article Horticulture

Effects of salt stress on physiological and postharvest quality characteristics of different Iranian genotypes of basil

Farzaneh Bekhradi et al.

HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2015)

Article Agronomy

Yield and nutritional quality of aeroponically cultivated basil as affected by the available root-zone volume

Georgios Salachas et al.

EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2015)

Article Horticulture

Hydroponic Greenhouse Basil Production: Comparing Systems and Cultivars

Kellie J. Walters et al.

HORTTECHNOLOGY (2015)

Article Agricultural Engineering

Influence of cut number on qualitative traits in different cultivars of sweet basil

Carlo Nicoletto et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Food Science & Technology

Assessment of agronomic, chemical and genetic variability in common basil (Ocimum basilicum L.)

Luigi De Masi et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)